Preparation

1. Preheat oven to 400°F. Using a paring knife, remove the stems from the mushroom caps and chop them finely. Set caps aside.

2. In a large ovenproof skillet on medium, heat 1 tbsp oil. Add chopped mushroom stems and shallots and cook, stirring often, until tender, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 20 seconds. Pour mushroom mixture into a large bowl and set skillet aside.

Called patatas bravas in Spanish, or “fierce potatoes,” these crispy little nuggets of potato are usually deep-fried in olive oil, but they’re equally wonderful roasted in the oven with just a kiss of oil as we’ve done.

Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.